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My thoughts are it will need 2 handles because it will be heavy

Rump and bottom are the same muscle. The rump is the end piece of a whole bottom. Eye comes off the side of the bottom, but is a separate muscle and would be easier to slice due to its shape. My preference for RB would be top round followed by sirloin tip made from a knuckle that has been...

Grill to 120-125 and rest. No smoking for me either and wagyu will make a difference

As has been said, spare ribs and St. Louis ribs are the same. The difference is the breast bone has been removed on the spares which makes them St. Louis and this can be done with a knife, no saw needed. Simply cut down through the cartilage with a knife. The piece removed is good for a lot of...

Looks like a model 12

I saw where you are getting into sausage making. SPAM is sausage and homemade is way better and way cheaper. There are a few threads on here about it, but here is my go to https://www.smokingmeatforums.com/threads/spam.325410/ Can be flavored to your taste, but it is good the way it is. I slice...

Nice especially with a recurve and wooden arrows

That's fantastic looking butt! I take thick sliced bologna and grill it. Substitute the bologna for hamburger patties. Makes hamburgers much cheaper and taste great.

Wings really look good and I am going to try this. Question about the recipe. What is the 1.5 tsp of red chili what? It is in parenthesis and I dont know what the last word is

Beautiful color on those steaks!

In this day and time that's a good price. Love the crust on the rolls

Interesting. I make and use a good bit of beef tallow and lard from pork fat. How does yours compare?

Because Halloween is still over a month away 🤣

Is this the same as a walkabout? Nice scenery

AWESOME!!

Our grocery stores only carry the basic beef cuts. Basically when I look, only beef is ribeyes, NY strips, T-bones, boneless chuck roast, top & bottom round roasts, stew meat, cubed steak, and burger. One part of the problem is nobody actually cuts meat anymore. The markets don't have band saws...

We don't have GFS here in SC, but we do have US Foods Chef stores. One in Charleston, Columbia, and I think either Spartanburg or Greenville. From what I can tell, I think they are the same as GFS.

We were always joking about this very thing.

Nothing new...this has been going on for decades. In high school I worked at Red & White in the meat dept. and about all I did was grind burger. They got in what they called box beef or bull meat. It was boneless beef frozen in 60lb blocks. The butcher would cut the blocks into 1 1/2" square...

I use a cast iron dutch oven to fry and lay the skewers with the ends around the edge. I can get about a dozen in the pot at one time.